Raho Jjamppong

A deep and premium red jjamppong made with a broth blended from three types of stock: pork bone, chicken, and vegetables, using alkaline water for the noodles.

A rich and premium white jjamppong made with a broth blended from pork bone, chicken, and three types of vegetables, using alkaline water for the noodles.

This is a proper Ganjang Jjajang made in the original style of Busan, featuring a smoky flavor and the crisp taste of vegetables.

This fried rice is made by mixing jasmine rice and the Shindongjin variety of rice in a 6:4 ratio, resulting in a delightful fluffy texture.

This is an ideal sweet and sour pork made with domestic pork tenderloin, crispy on the outside and juicy on the inside.

A traditional dish where minced shrimp is stir-fried inside a premium sea cucumber.

This is Ryu San-seul topped with Sichuan crab meat soup, a unique dish of Lahojjamppong that combines rich and spicy flavors.

A shrimp dish that targets women's tastes by adding fresh cream to mayonnaise.